000			01434cam a2200241 a 4500
001			vtls003027094
003			MY-SjTCS
005			20200306163300.0
008			110218s2006 njua 001 0 eng
020			_a0131116002
039		9	_a201910021054 _bshuhada _c201102181245 _dVLOAD _c200605241502 _dpushpa _c200605161418 _dmalathy _y200604201634 _zfadilah
082	0	4	_a647.94068 _bASC
100	1		_aAsch, Allen B. _9230633
245	1	0	_aHospitality cost control : _ba practical approach / _cAllen B. Asch.
260			_aUpper Saddle River, N.J. : _bPearson / Prentice Hall, _cc2006.
300			_axi, 243 p. : _bill. ; _c24 cm.
500			_aIncludes index.
505	0		_a1. Introduction - 2. An overview of cost control - 3. Controlling costs and improving revenue control with technology - 4. Cost - volume - profit relationships - 5. Controls in food purchasing - 6. Controls in food receiving, storage, and issuing - 7. Controls in food production - 8. Controls in beverage purchasing, receiving, storing, and issuing - 9. Controls in beverage production - 10. Costs in labor - 11. Controls in labor - 12. Controls for other expenses - 13. The menu as a marketing tool - 14. Forecasts in sales; controls in sales and revenue - 15. Maximizing sales.
650		0	_aHospitality industry _xCost control. _9230634
650		0	_aHospitality industry _xManagement. _95110
650		0	_aHospitality industry. _9230635
920			_aTCHT : 641444
999			_c40807 _d40807